Lau Sum Kee
×Bamboo-Pressed Wonton Noodle
竹昇麵
Why you must eat itThe maker straddles a thick bamboo pole and presses the dough with his weight — bamboo-pressed noodle. It carries a firm bite no machine gives, and the scent of egg. Ordered dry-tossed with shrimp roe, the toasty fragrance of the roe-dusted noodle stands out. Beyond wonton noodle, the shrimp-roe tossed noodle is the signature.
An old bamboo-noodle house that survives in Sham Shui Po. Shops still hand-making bamboo-pressed noodles number few in Hong Kong now, and this is known as one keeping the craft alive. You can sometimes watch the pressing in the narrow room. A bowl of a vanishing skill, at old-quarter prices.
- Nearest
- MTR Sham Shui Po, Exit B2
- Hours
- 11:00-21:30
- Price
- ~HK$45